Baking Science and Technology Resident Course

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Baking Science and Technology Resident Course

Baking Science and Technology Resident Course

Baking Science and Technology Resident Course

100+ Baking Topics That Open Career Opportunities

Our one-of-a-kind Baking Science and Technology course is an intensive, 16-week residency combining science, hands-on lab work, and baking tradition. In this course, you’ll gain smart techniques for various grain-based products and real-world application on how to deliver to customers.

Our course is reshaping the baking industry as our instructors are food scientists, innovators, and champions with a single mission: become the best baker you know. BS&T alumni credit the diverse class as one the most enriched pieces of the overall experience. After graduation, the global alumni network opens doors for the exchange of ideas, application of new baking techniques, and discovery of trends from around the world. The BS&T story continues to unfold each year as we add more alumni to our network that spans 70 countries and includes more than 8,000 engaged bakers. Through BS&T's unique instructional approach, you'll learn the hows and whys behind innovative techniques and production process, all broken down step-by-step in our newly renovated labs.

After this program, you'll understand:

  • How key ingredients function and interact in baked products
  • Which processes are critical to finished products
  • Good manufacturing practices for the food industry
  • How to manage the production process

Curriculum

Sweet Good Production
Sweet Good Production
In the lecture portion, you’ll learn how controlling batter and dough temperatures is linked to controlling...
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Cookie and Cracker Production
Cookie and Cracker Production
You’ll learn the ingredients, equipment, and processes used to make a variety of cookie...
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Bread and Roll Production
Bread and Roll Production
In the lecture portion of this segment, you’ll begin with the function of ingredients...
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Baking Science
Baking Science
In the lecture portion of this segment, you’ll begin with the function of ingredients...
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Operations and Food Safety
Operations and Food Safety
In this class you’ll gain practical knowledge and skills necessary to successfully...
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Math
Math
Review and learn to easily apply basic...
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Who will benefit from the Baking Science and Technology Resident Course?

This course was specially designed to benefit current bakers who wish to deepen their knowledge of the industry and expand their career opportunities. The prerequisites for this course are a high school diploma or GED and two years of baking experience or completion of AIB Science of Baking correspondence course, OR university graduate in food science or related field. 

A satisfactory score on either the TOEIC or TOEFL tests of English comprehension is required for students whose native language is not English.

Upon successful completion of this course you will receive 60 IACET continuing education units.

Are you eligible for tuition assistance?

Endowment Scholarship

This scholarship is available for any student that enrolls in BS&T. This $2,450 scholarship is made possible by AIB International Endowment Fund supporters that are committed to investing in educating tomorrow’s baking industry leaders. Any 2019 participant is eligible to receive this scholarship. Simply check the “Apply Endowment Scholarship” box on the BS&T application to save!

Scholarship

Partial to full scholarships for tuition cost are available for BS&T students that are not being sponsored by their employer. Recipients are selected by a committee of AIB faculty and staff, and are awarded based on educational background, letters of recommendation, and work experience relative to the baking and food industries. Scholarship funds are provided by industry corporations, clubs, professional organizations, and individuals.

Contact AIB for more information about BS&T scholarships.

For more information:

Read student's stories about their experience at BS&T on our blog FoodFirst.

Course Dates and Tuition

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